CN107223702A - 一种贡柑的保鲜方法 - Google Patents
一种贡柑的保鲜方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A01N43/02—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms
- A01N43/04—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms with one hetero atom
- A01N43/06—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms with one hetero atom five-membered rings
- A01N43/08—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms with one hetero atom five-membered rings with oxygen as the ring hetero atom
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及水果保鲜技术领域,尤其涉及一种贡柑的保鲜方法。包括以下步骤:(1)两剪采果:选择晴天进行贡柑采果,然后将单个贡柑放于周转箱中;(2)运输:将步骤(1)采摘好的贡柑置于臭氧含量为10‑15mg/m3环境下运输,运输时间最长不超过50h;(3)浸果:将贡柑放入贡柑保鲜剂中浸泡,捞出晾干;(4)预贮:将贡柑放入温度为0‑2℃,相对湿度为40‑70%,臭氧含量为11‑18mg/m3的环境中保存;(5)消毒:将包装袋放入灭菌液中进行浸泡,晾干后得到保鲜包装袋;(6)贮藏:将贡柑分装入保鲜包装袋后进行常温贮藏。该方法能够保住贡柑中的有益营养成分以及贡柑的新鲜程度。
Description
技术领域
本发明涉及水果保鲜技术领域,尤其涉及一种贡柑的保鲜方法。
背景技术
贡柑又叫皇帝柑,是橙与橘的自然杂交种,具有橙与橘的双重优点。贡柑被中国果品流通协会授予“中华名果”“中国柑王”等荣誉称号,有重要的经济价值。纯正贡柑果形靓丽、果色金黄、皮薄核少、肉脆化渣、清甜香蜜、高糖低酸、风味浓郁,它集中了橙类外形美和柑橘肉质细嫩、易剥皮的双重优点。贡柑内部分重要营养物质的作用为:(1)贡柑中含有叶红质,如果一次性摄入过多,血中含量骤增并大量存积在皮肤内,可导致手掌、手指、足掌等部位皮肤发黄,医学上称此病为“胡萝卜素血症”,这是由于一次大量食用柑橘后,血液内胡萝卜素明显增多,肝脏来不及将其转化为维生素A,皮肤内的胡萝卜素含量明显增多之故。(2)贡柑含有丰富的果酸,空腹食用会对消化道黏膜产生不良刺激,脾胃虚弱的人不能多吃,否则“易伤脾胃,聚湿成痰,痰湿交结,妨碍正气”,有消化道溃疡的患者应格外注意。(3)贡柑所含糖分非常高,糖尿病人食用尤其要慎重,曾有平常血糖控制良好的肺癌患者一个下午吃了半斤皇帝柑,晚餐前血糖“狂飙”吓坏家人。(4)贡柑的瓤肉外裹着一些白色的网状东西通常被称为“络”,中医认为,橘络具有通络化痰、顺气活血之功,不仅是慢性支气管炎、冠心病等慢性疾病患者的食疗佳品,且对肿瘤患者久咳引起的胸肋疼痛、气滞不舒等症状有辅助治疗作用。从上述介绍可以知道,贡柑中的营养物质对人体有害也有益,有些成分必须保留而有些成分无需保留,所以在贡柑的保鲜过程中,着重以贡柑内的营养物质为依据,对贡柑新鲜度保持的同时,更加完善对贡柑内对人体有益的营养物质的保存。
发明内容
鉴于上述内容,有必要提供一种贡柑的保鲜方法,该方法使用贡柑保鲜剂和灭菌液对贡柑进行保鲜,能够保住贡柑中的有益营养成分以及贡柑的新鲜程度,对人体无害的同时还有益于人体的健康。
为达到上述目的,本发明所采用的技术方案是:一种贡柑的保鲜方法,包括以下步骤:
(1)两剪采果:选择在晴天进行贡柑采果,采果时,先将带有贡柑的枝条从母树上剪下,再将贡柑的果柄剪开与枝条分离,得到单个贡柑;然后将单个贡柑轻放于周转箱中,避免贡柑受到机械损伤;
(2)运输:将步骤(1)采摘好的贡柑置于臭氧含量为10-15mg/m3环境下运输,运输时间最长不超过50h;
(3)浸果:将步骤(2)的贡柑从周转箱中取出,然后放入贡柑保鲜剂中浸泡1min,捞出晾干;所述贡柑保鲜剂由以下重量份的原料组成:水300-450份、苯甲酸2-6份、纤维素10-15份、柠檬酸4-8份、乙氧基喹啉1-5份、2,4-D钠盐3-5份和壳聚糖2-7份;
(4)预贮:将步骤(3)晾干后的贡柑放入温度为0-2℃,相对湿度为40-70%,臭氧含量为11-18mg/m3的环境中保存32-44h;
(5)消毒:将准备好用于包装贡柑的包装袋放入灭菌液中进行浸泡24-25h,晾干后得到保鲜包装袋;所述灭菌液由以下重量份的原料组成:水400-450份、维生素C10-20份、葛根12-17份、蒲公英11-15份和亚硫酸钠6-10份;
(6)贮藏:将步骤(4)预贮后的贡柑分装入步骤(5)保鲜包装袋后进行常温贮藏。
进一步地,步骤(3)中所述贡柑保鲜剂由以下重量份的原料组成:水350-400份、苯甲酸3-5份、纤维素11-14份、柠檬酸5-7份、乙氧基喹啉2-4份、2,4-D钠盐4-5份和壳聚糖4-6份。
进一步地,步骤(3)中所述贡柑保鲜剂由以下重量份的原料组成:水370份、苯甲酸4份、纤维素13份、柠檬酸6份、乙氧基喹啉3份、2,4-D钠盐4份和壳聚糖5份。
进一步地,步骤(5)中所述灭菌液由以下重量份的原料组成:水410-440份、维生素C13-17份、葛根14-16份、蒲公英12-14份和亚硫酸钠7-9份。
进一步地,步骤(5)中所述灭菌液由以下重量份的原料组成:水430份、维生素C15份、葛根15份、蒲公英13份和亚硫酸钠8份。
进一步地,步骤(3)中所述贡柑保鲜剂的制作方法为:将水、苯甲酸、纤维素、柠檬酸、乙氧基喹啉、2,4-D钠盐和壳聚糖按比例混合后在温度为2-8℃的条件下冷藏2-4h,再升温至27-29℃保存1-1.5h,最后置于温度为11-12℃恒温器中存放,即得到贡柑保鲜剂。
进一步地,步骤(5)中所述灭菌液由上述重量份的水、维生素C、葛根、蒲公英和亚硫酸钠充分混合后,在10-12℃的温度下保存24-26h即可得到。
综上所述,本发明的有益效果为:
(1)本发明灭菌液中,以水、维生素C、葛根、蒲公英和亚硫酸钠相互混合后,所得的灭菌液中的营养物质成分丰富。其富含有维生素,和来自葛根的异黄酮类化合物以及少量的黄酮类物质,以及来自蒲公英的蒲公英醇、蒲公英素、胆碱、有机酸、菊糖和硒元素。在本发明中,用维生素浸泡贡柑包装袋,意在通过所述包装袋对包装袋内的贡柑的绿苷成分进行保护,另外,通过使用维生素C、葛根、蒲公英和亚硫酸钠的结合,使得其中的有效成分产生杀菌的效果,具有抑制细菌和虫害的作用,并且不具有毒性。贡柑装入经过上述处理的包装袋后,能够抑制贡柑的呼吸强度和生理代谢过程,还能阻止乙烯的生成,保持贡柑果实的硬度、色泽和品质,延缓果实的成熟和衰老。利用所述灭菌液对包装袋进行处理,卫生安全健康,对贡柑不产生危害,符合绿色消毒的理念。
(2)本发明贡柑保鲜剂中,将水、苯甲酸、纤维素、柠檬酸、乙氧基喹啉、2,4-D钠盐和壳聚糖在温度为2-8℃的条件下冷藏2-4h后,能促进催发苯甲酸、纤维素、柠檬酸、乙氧基喹啉、2,4-D钠盐和壳聚糖对贡柑的保鲜作用;取出后,在27-29℃的温度下保留1-1.5h,使苯甲酸、纤维素、柠檬酸、乙氧基喹啉、2,4-D钠盐和壳聚糖的保鲜成分完全保留,然后将其放在温度为11-12℃恒温器中,使得所述贡柑保鲜剂常处于低恒温状态,使得其相互之间的药效增强。将贡柑浸泡在所述贡柑保鲜剂中,能对贡柑起到显著的抗菌防腐作用,能杀死贡柑表面的致病微生物。另外,苯甲酸、纤维素、柠檬酸、乙氧基喹啉、2,4-D钠盐和壳聚糖的配合后,其有效成分可通过贡柑皮渗透到贡柑皮下,抑制贡柑中的“络”被氧化而失去药性,同时促进贡柑中的三羧酸循环,降低贡柑中的氨基酸和糖含量。同时,上述的结合还具有有效的保持水果生理稳定的功能,将上述原料与水混合并在低温状态下,其部分的药效成分可改变细菌细胞膜的通透性,对贡柑果实内的易氧化成分起到抑制作用,避免引起贡柑的生理失调及后熟失调,保留了贡柑的原有风味,并且,所述贡柑保鲜剂对贡柑不产生危害。
(3)上述贡柑保鲜的方法概括为:1)采用低温存贮技术进行储藏。2)制作贡柑专用的保鲜包装袋,并且使用其对贡柑进行包装;所述保鲜包装袋成为贡柑果实一层很好的保护膜,有效促使药物与果实直接接触,从而大量杀灭果实表面的各种病菌。同时改变贮藏环境气体的O2和CO2浓度比;抑制乙烯的合成或消除贮藏过程中产生的乙烯,延迟贡柑后熟,达到保鲜的目的。3)研制贡柑保鲜剂,有效控制果实腐烂发生,改善果实外观,并保持果实品质,取得了良好的经济效益。
具体实施例
本说明书中公开的所有特征,或公开的所有方法或过程中的步骤,除了互相排斥的特征和/或步骤以外,均可以以任何方式组合。
本说明书(包括任何附加权利要求、摘要)中公开的任一特征,除非特别叙述,每个特征只是一系列等效或类似特征中的一个例子而已。
实施例1
一种贡柑的保鲜方法,包括以下步骤:
(1)两剪采果:选择在晴天进行贡柑采果,采果时,先将带有贡柑的枝条从母树上剪下,再将贡柑的果柄剪开与枝条分离,得到单个贡柑;然后将单个贡柑轻放于周转箱中,避免贡柑受到机械损伤;
(2)运输:将步骤(1)采摘好的贡柑置于臭氧含量为10mg/m3环境下运输,运输时间最长不超过50h;
(3)浸果:将步骤(2)的贡柑从周转箱中取出,然后放入贡柑保鲜剂中浸泡1min,捞出晾干;所述贡柑保鲜剂由以下重量份的原料组成:水300份、苯甲酸2份、纤维素10份、柠檬酸4份、乙氧基喹啉1份、2,4-D钠盐3份和壳聚糖2份;所述贡柑保鲜剂的制作方法为:将水、苯甲酸、纤维素、柠檬酸、乙氧基喹啉、2,4-D钠盐和壳聚糖按比例混合后在温度为2℃的条件下冷藏2h,再升温至27℃保存1h,最后置于温度为11℃恒温器中存放,即得到贡柑保鲜剂;
(4)预贮:将步骤(3)晾干后的贡柑放入温度为0℃,相对湿度为40%,臭氧含量为11mg/m3的环境中保存32h;
(5)消毒:将准备好用于包装贡柑的包装袋放入灭菌液中进行浸泡24h,晾干后得到保鲜包装袋;所述灭菌液由以下重量份的原料组成:水400份、维生素C10份、葛根12份、蒲公英11份和亚硫酸钠6份;所述灭菌液由上述重量份的水、维生素C、葛根、蒲公英和亚硫酸钠充分混合后,在10℃的温度下保存24h即可得到。
(6)贮藏:将步骤(4)预贮后的贡柑分装入步骤(5)保鲜包装袋后进行常温贮藏。
实施例2
一种贡柑的保鲜方法,包括以下步骤:
(1)两剪采果:选择在晴天进行贡柑采果,采果时,先将带有贡柑的枝条从母树上剪下,再将贡柑的果柄剪开与枝条分离,得到单个贡柑;然后将单个贡柑轻放于周转箱中,避免贡柑受到机械损伤;
(2)运输:将步骤(1)采摘好的贡柑置于臭氧含量为11mg/m3环境下运输,运输时间最长不超过50h;
(3)浸果:将步骤(2)的贡柑从周转箱中取出,然后放入贡柑保鲜剂中浸泡1min,捞出晾干;所述贡柑保鲜剂由以下重量份的原料组成:水350份、苯甲酸3份、纤维素11份、柠檬酸5份、乙氧基喹啉2份、2,4-D钠盐4份和壳聚糖4份;所述贡柑保鲜剂的制作方法为:将水、苯甲酸、纤维素、柠檬酸、乙氧基喹啉、2,4-D钠盐和壳聚糖按比例混合后在温度为4℃的条件下冷藏3h,再升温至28℃保存1.1h,最后置于温度为11℃恒温器中存放,即得到贡柑保鲜剂;
(4)预贮:将步骤(3)晾干后的贡柑放入温度为1℃,相对湿度为50%,臭氧含量为13mg/m3的环境中保存35h;
(5)消毒:将准备好用于包装贡柑的包装袋放入灭菌液中进行浸泡24h,晾干后得到保鲜包装袋;所述灭菌液由以下重量份的原料组成:水420份、维生素C14份、葛根15份、蒲公英13份和亚硫酸钠8份;所述灭菌液由上述重量份的水、维生素C、葛根、蒲公英和亚硫酸钠充分混合后,在11℃的温度下保存25h即可得到。
(6)贮藏:将步骤(4)预贮后的贡柑分装入步骤(5)保鲜包装袋后进行常温贮藏。
实施例3
一种贡柑的保鲜方法,包括以下步骤:
(1)两剪采果:选择在晴天进行贡柑采果,采果时,先将带有贡柑的枝条从母树上剪下,再将贡柑的果柄剪开与枝条分离,得到单个贡柑;然后将单个贡柑轻放于周转箱中,避免贡柑受到机械损伤;
(2)运输:将步骤(1)采摘好的贡柑置于臭氧含量为12mg/m3环境下运输,运输时间最长不超过50h;
(3)浸果:将步骤(2)的贡柑从周转箱中取出,然后放入贡柑保鲜剂中浸泡1min,捞出晾干;所述贡柑保鲜剂由以下重量份的原料组成:水370份、苯甲酸4份、纤维素13份、柠檬酸6份、乙氧基喹啉3份、2,4-D钠盐4份和壳聚糖5份;所述贡柑保鲜剂的制作方法为:将水、苯甲酸、纤维素、柠檬酸、乙氧基喹啉、2,4-D钠盐和壳聚糖按比例混合后在温度为5℃的条件下冷藏3h,再升温至28℃保存1.3h,最后置于温度为11℃恒温器中存放,即得到贡柑保鲜剂;
(4)预贮:将步骤(3)晾干后的贡柑放入温度为1℃,相对湿度为55%,臭氧含量为15mg/m3的环境中保存40h;
(5)消毒:将准备好用于包装贡柑的包装袋放入灭菌液中进行浸泡25h,晾干后得到保鲜包装袋;所述灭菌液由以下重量份的原料组成:水430份、维生素C15份、葛根15份、蒲公英13份和亚硫酸钠8份;所述灭菌液由上述重量份的水、维生素C、葛根、蒲公英和亚硫酸钠充分混合后,在12℃的温度下保存26h即可得到。
(6)贮藏:将步骤(4)预贮后的贡柑分装入步骤(5)保鲜包装袋后进行常温贮藏。
实施例4
一种贡柑的保鲜方法,包括以下步骤:
(1)两剪采果:选择在晴天进行贡柑采果,采果时,先将带有贡柑的枝条从母树上剪下,再将贡柑的果柄剪开与枝条分离,得到单个贡柑;然后将单个贡柑轻放于周转箱中,避免贡柑受到机械损伤;
(2)运输:将步骤(1)采摘好的贡柑置于臭氧含量为13mg/m3环境下运输,运输时间最长不超过50h;
(3)浸果:将步骤(2)的贡柑从周转箱中取出,然后放入贡柑保鲜剂中浸泡1min,捞出晾干;所述贡柑保鲜剂由以下重量份的原料组成:水400份、苯甲酸5份、纤维素14份、柠檬酸7份、乙氧基喹啉4份、2,4-D钠盐5份和壳聚糖6份;所述贡柑保鲜剂的制作方法为:将水、苯甲酸、纤维素、柠檬酸、乙氧基喹啉、2,4-D钠盐和壳聚糖按比例混合后在温度为6℃的条件下冷藏3h,再升温至28℃保存1.4h,最后置于温度为12℃恒温器中存放,即得到贡柑保鲜剂;
(4)预贮:将步骤(3)晾干后的贡柑放入温度为2℃,相对湿度为60%,臭氧含量为17mg/m3的环境中保存42h;
(5)消毒:将准备好用于包装贡柑的包装袋放入灭菌液中进行浸泡25h,晾干后得到保鲜包装袋;所述灭菌液由以下重量份的原料组成:水440份、维生素C17份、葛根16份、蒲公英14份和亚硫酸钠9份;所述灭菌液由上述重量份的水、维生素C、葛根、蒲公英和亚硫酸钠充分混合后,在12℃的温度下保存26h即可得到。
(6)贮藏:将步骤(4)预贮后的贡柑分装入步骤(5)保鲜包装袋后进行常温贮藏。
实施例5
一种贡柑的保鲜方法,包括以下步骤:
(1)两剪采果:选择在晴天进行贡柑采果,采果时,先将带有贡柑的枝条从母树上剪下,再将贡柑的果柄剪开与枝条分离,得到单个贡柑;然后将单个贡柑轻放于周转箱中,避免贡柑受到机械损伤;
(2)运输:将步骤(1)采摘好的贡柑置于臭氧含量为15mg/m3环境下运输,运输时间最长不超过50h;
(3)浸果:将步骤(2)的贡柑从周转箱中取出,然后放入贡柑保鲜剂中浸泡1min,捞出晾干;所述贡柑保鲜剂由以下重量份的原料组成:水450份、苯甲酸6份、纤维素15份、柠檬酸8份、乙氧基喹啉5份、2,4-D钠盐5份和壳聚糖7份;所述贡柑保鲜剂的制作方法为:将水、苯甲酸、纤维素、柠檬酸、乙氧基喹啉、2,4-D钠盐和壳聚糖按比例混合后在温度为8℃的条件下冷藏4h,再升温至29℃保存1.5h,最后置于温度为12℃恒温器中存放,即得到贡柑保鲜剂;
(4)预贮:将步骤(3)晾干后的贡柑放入温度为2℃,相对湿度为70%,臭氧含量为18mg/m3的环境中保存44h;
(5)消毒:将准备好用于包装贡柑的包装袋放入灭菌液中进行浸泡25h,晾干后得到保鲜包装袋;所述灭菌液由以下重量份的原料组成:水450份、维生素C20份、葛根17份、蒲公英15份和亚硫酸钠10份;所述灭菌液由上述重量份的水、维生素C、葛根、蒲公英和亚硫酸钠充分混合后,在12℃的温度下保存26h即可得到。
(6)贮藏:将步骤(4)预贮后的贡柑分装入步骤(5)保鲜包装袋后进行常温贮藏。
为了验证本发明所提供的一种贡柑的保鲜方法不仅能保住贡柑中的有益营养成分和贡柑的新鲜程度,还对人体无害,属于健康安全绿色的保鲜方法,由此,本申请人进行大量的对比实验,并且以新鲜的贡柑作为对比组1,以在常态下贮存时间跟实验组保鲜时间相同的贡柑作为对比组2,还进行大量的数据测试及分析,得到相应的测试数据,证明如下:
实验数据分析:
表1实验组贡柑与对比组1的营养成分对比表
表2实验组与对对比组1的外形特征及口感
外形(软硬) | 颜色 | 病变 | 口感 | |
实施例1 | 适中 | 橙黄色 | 无病变 | 香甜可口 |
实施例2 | 适中 | 橙黄色 | 无病变 | 香甜可口 |
实施例3 | 适中 | 橙黄色 | 无病变 | 香甜可口 |
实施例4 | 适中 | 橙黄色 | 无病变 | 香甜可口 |
实施例5 | 适中 | 橙黄色 | 无病变 | 香甜可口 |
对比组1 | 适中 | 橙黄色 | 无病变 | 香甜可口 |
对比组2 | 很软 | 暗黄色 | 有病变 | 霉味严重 |
实验结果:
从表1得知,经过实施例1-5的贡柑与新鲜贡柑对比,其两者间的营样物质成分没有显著的变化,经保鲜后的贡柑仍然能保留贡柑中的部分营样物质,但缺失少量糖分,糖的含量减少后,更利于人体的健康,糖尿病人也可以食用,所以,对比上述可知,本发明实施例1-5对贡柑的保鲜效果好。从表2得知,经过实施例1-5的贡柑与新鲜贡柑对比,其两者间的外形特征及口感完全相似,说明实施例1-5对贡柑的保鲜效果好。
从表1-表2得知,新鲜的贡柑在常态下贮存时间与实施例1-5保鲜时间相同时,实施例1-5的贡柑还是保持香甜可口,无病变,颜色正常,营养成分的含量与新鲜的贡柑相差不大;然而对比组2的贡柑营样成分的含量明显降低,并且发现病变,颜色暗黄,口感带有霉味;因此说明实施例1-5对贡柑的保鲜效果好。
另外,通过查询资料,本发明中所制作的消毒包装袋和贡柑保鲜剂均为无毒产品,对人体健康无害,符合国家绿色保鲜的理念。
上述说明是针对本发明较佳可行实施例的详细说明,但实施例并非用以限定本发明的专利申请范围,凡本发明所提示的技术精神下所完成的同等变化或修饰变更,均应属于本发明所涵盖专利范围。
Claims (7)
1.一种贡柑的保鲜方法,其特征在于:包括以下步骤:
(1)两剪采果:选择在晴天进行贡柑采果,采果时,先将带有贡柑的枝条从母树上剪下,再将贡柑的果柄剪开与枝条分离,得到单个贡柑;然后将单个贡柑轻放于周转箱中,避免贡柑受到机械损伤;
(2)运输:将步骤(1)采摘好的贡柑置于臭氧含量为10-15mg/m3环境下运输,运输时间最长不超过50h;
(3)浸果:将步骤(2)的贡柑从周转箱中取出,然后放入贡柑保鲜剂中浸泡1min,捞出晾干;所述贡柑保鲜剂由以下重量份的原料组成:水300-450份、苯甲酸2-6份、纤维素10-15份、柠檬酸4-8份、乙氧基喹啉1-5份、2,4-D钠盐3-5份和壳聚糖2-7份;
(4)预贮:将步骤(3)晾干后的贡柑放入温度为0-2℃,相对湿度为40-70%,臭氧含量为11-18mg/m3的环境中保存32-44h;
(5)消毒:将准备好用于包装贡柑的包装袋放入灭菌液中进行浸泡24-25h,晾干后得到保鲜包装袋;所述灭菌液由以下重量份的原料组成:水400-450份、维生素C10-20份、葛根12-17份、蒲公英11-15份和亚硫酸钠6-10份;
(6)贮藏:将步骤(4)预贮后的贡柑分装入步骤(5)保鲜包装袋后进行常温贮藏。
2.根据权利要求1所述的一种贡柑的保鲜方法,其特征在于:步骤(3)中所述贡柑保鲜剂由以下重量份的原料组成:水350-400份、苯甲酸3-5份、纤维素11-14份、柠檬酸5-7份、乙氧基喹啉2-4份、2,4-D钠盐4-5份和壳聚糖4-6份。
3.根据权利要求2所述的一种贡柑的保鲜方法,其特征在于:步骤(3)中所述贡柑保鲜剂由以下重量份的原料组成:水370份、苯甲酸4份、纤维素13份、柠檬酸6份、乙氧基喹啉3份、2,4-D钠盐4份和壳聚糖5份。
4.根据权利要求1所述的一种贡柑的保鲜方法,其特征在于:步骤(5)中所述灭菌液由以下重量份的原料组成:水410-440份、维生素C13-17份、葛根14-16份、蒲公英12-14份和亚硫酸钠7-9份。
5.根据权利要求4所述的一种贡柑的保鲜方法,其特征在于:步骤(5)中所述灭菌液由以下重量份的原料组成:水430份、维生素C15份、葛根15份、蒲公英13份和亚硫酸钠8份。
6.根据权利要求1所述的一种贡柑的保鲜方法,其特征在于:步骤(3)中所述贡柑保鲜剂的制作方法为:将水、苯甲酸、纤维素、柠檬酸、乙氧基喹啉、2,4-D钠盐和壳聚糖按比例混合后在温度为2-8℃的条件下冷藏2-4h,再升温至27-29℃保存1-1.5h,最后置于温度为11-12℃恒温器中存放,即得到贡柑保鲜剂。
7.根据权利要求1所述的一种贡柑的保鲜方法,其特征在于:步骤(5)中所述灭菌液由上述重量份的水、维生素C、葛根、蒲公英和亚硫酸钠充分混合后,在10-12℃的温度下保存24-26h即可得到。
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